Here's one that was liked by all.
Summer Sausage - Boar - Smoked
6 pounds boar shoulder, cut in 1" squares
4 pounds fatty pork trimmings
70 grams salt
13 grams cure #1
13 5/8 grams phosphates
9 grams marjoram
29 grams powdered dextrose
13 1/4 grams mustard seed, whole
14 grams black pepper, coarse ground
4 grams caraway seed
5 5/8 grams garlic powder
6 3/4 grams mace
70 grams nonfat dry milk
12 grams MSG
70 grams corn syrup solids
12 grams soy protein
8 grams paprika
8 fibrous casings (2 1/2" x 12"), soaked in warm water for 30 minutes
1 1/2 cups cold water, divided
12 grams cayenne, optional
4 grams hot pepper flakes, optional
Grind all meat through a 1/4" plate.
Mix the ground pork with the cure, salt, and phosphate together and mix until the paste becomes sticky.
Refrigerate the meat paste for 2 days.
Prepare the remaining ingredients by coarsely grinding them, using a mortar and pestle, and then mixing them into the meat paste with 1 cup water.
Refrigerate for 1 more day.
Stuff into casings and allow them to hang at room temperature until dry.
Place in 130° smoker and smoke for 4 hours.
Raise the temperature to 170°, continue applying smoke and hold at this temperature until an internal temperature of 152° is reached.
Remove from smoker and cold shower (or ice bath) immediately until temperature is reduced to 90°F.
Hang sausage for 1 - 2 hours and allow to bloom.
Place under refrigeration for at least 5 hours before slicing.